Parsley

Italian parsley is a leafy herb that grows small in stature, around one foot tall and about the same around. The multi-branched Italian parsley has bright green stems that are tender when young and grow woody as the plant matures. The leaves are triangular, flat, and deeply toothed, divided into three sections with multiple leaves growing along the tops of the stems. The flat-leafed variety is hardier than the curly variety and it has a stronger aroma and flavour that is slightly less bitter. The flavour is often described as fresh and green, with hints of citrus, clove and nutmeg and an earthy taste.

Italian parsley stems are traditionally included in a chef’s ‘bouquet garni,’ a bundle of herbs used to infuse flavour into soups, stocks, brines and sauces. The leaves are often reserved for garnish or added at the end to soups for a fresh green taste. Italian parsley holds up to cooking better than the curly variety, so it is often preferred when using in recipes for hot dishes. Add to stocks and sauces; use just the stems in a lightly coloured sauce to keep the leaves from colouring the dish. Chop the flat-leafed parsley and add to tabbouleh or mix with rice and dill for stuffed grape leaves. Use Italian parsley in marinades and dressings, coleslaws and potato dishes.

Parsley is very low in Saturated Fat and Cholesterol. It is a good source of Vitamin E (Alpha Tocopherol), Niacin, Vitamin B6, Folate, Phosphorus, Zinc, Copper, and Selenium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Riboflavin, Calcium, Iron, Magnesium, Potassium, and Manganese.